Singapore style noodles – Andy Cooks

Ingredients

• 300g vermicelli rice noodles, soaked in boiling water for 5 mins
• 3 spring onions, sliced into 2cm pieces
• 1 carrot, cut into matchsticks
• 1/4 head wombok, sliced thin
• 4 cloves garlic, finely diced
• 300g cold roast pork (chicken or ham)
• 8 raw prawns (or shrimp), deveined and sliced in half
• 2 eggs, beaten
• 1 tsp curry powder
• 2 tbsp soy sauce
• 3 tbsp peanut oil